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how to make a fall cheese board

Fall Cheese Board Wreath

Servings: 10
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Sandy Coughlin
Course: Appetizer
Cuisine: American
Simply add fall colors to create a festive charcuterie board for the perfect Fall Cheese Board Wreath for Friendsgiving or Thanksgiving.
To roast the vegetables: preheat oven to 400, toss in olive oil and salt to season, place on a lined baking sheet, and bake 10-15 minutes until caramelized and tender.

Ingredients

  • ½ c apricot jam
  • 5 oz Calabrese salami
  • 3 mini persimmons to garnish
  • 6-8 figs, halved
  • 1 small bunch carrots, roasted
  • 1 bunch radishes, sub with carrots or another roasted veggie
  • 1 oz Mitica Membrillo, quince paste or another
  • ⅓ c roasted, salted pepitas
  • 8 servings assorted crackers
  • 3 oz Italian breadsticks with olive oil

Herbs:

  • 1 large bundle of sage, about 2 store-bought containers
  • 1 large bunch thyme
  • 2 large bunches rosemary

Cheese:

  • 1 wedge Point Reyes TomaTruffle Cheese
  • 1 wedge Roth Cheese Prairie Sunset
  • 1 Boursin Cheese
  • Marin Petite Supreme Brie
  • 1 wedge Neal's Yard Colston Basset Stilton Cheese

Instructions

  • To assemble the board, set down larger ingredients like cheeses and bowls around the edge of the board, then fill in the space with fruits, meats, quince paste, vegetables, and crackers. Finish by filling in the empty spaces with shorter herb pieces, then line the inside of the ring with long, full stems.